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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 9 |
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Many years ago, a friend of mine bought some tomato bread at the store and served it with spinach dip. I searched high and low for a recipe and could never find one so I made my own. After many failures and starting out with tomato sauce, I finally settled on V-8 juice. Of course, when I got a bread machine, I had to re-do the recipe!! I am always asked for this recipe!! Hope you enjoy it! Ingredients:
1 (11 1/2 ounce) can v8 vegetable juice |
1 teaspoon olive oil |
3 garlic cloves, minced |
3 cups bread flour |
1 tablespoon brown sugar |
1 teaspoon salt |
1 dash pepper |
1/2 teaspoon oregano |
1/4 teaspoon dried basil |
1/8 teaspoon dried rosemary |
2 1/4 teaspoons yeast |
3/4 cup sun-dried tomato, chopped to about the size of raisins |
Directions:
1. In the bread machine pan, place all ingredients (except the dried tomatoes) in the order suggested by the manufacturer.
2. Use the 'basic' bread setting and'light' crust color.
3. Bake according to your machine directions.
4. When the machine beeps during the kneading cycle, add the dried tomatoes a few at a time until they are kneaded into the dough.
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